Four incredible salt mixes: Italian with dried tomato puree, French, Umami with dried @marmite (yes really!) and a pretty and unusual English Summer Sweet - all vegetarian. Part 2 of my salt mixes posts
Flavoured salts – part two
Category: Preserves & creams
Treats, creams and fillings – use on their own, as a topping or great to include in a bake
Flavoured salts – part one
[updated] It's all the food fashion at the moment it seems to have a pot of two of flavoured sea salt, with salt companies clambering over each other to bring them out. Take a look past the hype and you'll see that salt mixes are exceptionally useful in the kitchen and can even be used… Continue reading Flavoured salts – part one
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“Mothers ruin” chutney
Mothers ruin chutney - a gorgeous recipe for a gin soaked, green tomato pickle that's perfect to use up those unripened fruits this autumn
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Lean pasta sauce – Salsa magro
Salsa magro, or lean sauce. A delicious, unusual tomato based sauce - adapted for modern kitchens from a late 1800s recipe
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Homemade ricotta – and ways to enrich, flavour or infuse it
Simple homemade ricotta recipe, plus tips on how to infuse or add flavours to it or enrich it
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Unctuous plum chutney
Unctuous plum chutney with a little background kick - perfect for cold meats and strong cheeses
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A twist on Mont Blanc
A twist on individual Mont Blanc desserts using a spiced biscuit cream and served with berries #InghamsFoodieFinds
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Cranberry, pineapple, cherry and nut mincemeat
A rich, citrus mincemeat with pineapple, cranberries, cherry juice and nuts - a world of difference from shop bought mincemeat
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Mince pies – with orange frangipani
Mince pies, with citrus mincemeat and frangipani and almond topping
